Hatch chilies stuffed with Hatch Crab Cakes

Aug. 16, 2012: "This is such a wonderful and simple way to utilize these wonderful products that you can only find at HEB. If your looking for an INSTANT CLASSIC for Mexican food, this ones for you. You will love it," Chef Lee said.

"This is such a wonderful and simple way to utilize these wonderful products that you can only find at HEB. If your looking for an INSTANT CLASSIC for Mexican food this ones for you. You will love it," Chef Lee said.

Serves 4

Ingredients:

4 Large Hatch Chilies

4 Hatch chile Crab Cakes (HEB Seafood Department)

Directions:

Roast chilies under the broiler until skin is bubbles. Remove from oven and put into a plastic bag so the chiles can sweat. Once the chiles are cool enough to handle, make a slit down the middle of the chile and remove the seeds. Try to keep the shape of the pepper intact.

Preheat oven to 350 degrees.

Butter or spray a 9x13 inch Pyrex pan.

Stuff the crab mixture into the chile and cook until bubbly about 15 minutes.

Serve chilies on top of fresh corn and black bean crema (recipe follow).

Corn and Black Bean Crema

Ingredients:

2 ears HEB fresh sweet corn (HEB Produce Department)

1 can black bean (washed and drained)

1/3 cup sweet onion (chopped)

2 tablespoon HEB butter

1/2 cup HEB sour cream

1/2 cup HEB half and half

salt and pepper to taste

Directions:

Shuck and clean corn. Carefully cut the kernels off the cob. Over medium heat, melt butter in skillet and sauté onions for about 3-4 minutes. Add corn and salt and pepper and cook until tender about 5 minutes. Stir in sour cream and half and half. Turn heat down to low and simmer for 15 minutes, stirring occasionally.

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